This week’s recipe selection for TWD comes from Madam Chow of Madam Chow’s Kitchen. I was excited and apprehensive at the same time. I knew these rolls were going to be ooey gooey good. However, whipping up the brioche is rough here. It’s not hard really. But, you have to think about it often until its good and set in the fridge. Thinking about anything for several hours in my house is the struggle. The 3 boys in my house could care less that I have brioche that needs tending to. They just want me to find the remote control for the alien thing… and find Woody’s hat…and find that Nuk that the baby has probably thrown behind the TV…again…I knew the end result would make up for the time needed to get the brioche made. So I forged ahead
The brioche came together just as I knew it should. I had made this dough before for the Raisin Snails and Easter Candy Babka a while back. I was happy when it looked as it should, and walked away to let it rise for the first time. I set the timer for 40 min and off I went.
40 minutes later, I checked the yeasty smelling goodness. Nothing…It had not risen at all. I mean not a budge. Okay, plan B. I turned the oven on for a second and then back off. Warming it up just slightly. Maybe my kitchen was too cold, the slightly warm oven would do the trick. Okay, so into the oven the dough went..I set the time for another 40 min. And off I went again.
Another 40 minutes later, I opened the oven and nothing… To say that I was starting to panic is an understatement. I was in full-on panic mode. What to do, what to do. Obviously, my yeast was either dead, or the water I mixed it with was not warm enough. I know it was not too warm because it was barely warm to the touch. I’m thinking it was dead. I decided that this dough would have to be used for something else. But what? Good question. A quick email to Dorie asking what I could possible use this dough for. Then, off to the store I went. I needed new yeast AND more butter.
I came back from the store, and opened the oven in order to freeze the dead dough. But wait! The dough HAD doubled! IT HAD DOUBLED! Yes, it took 3 hours, but it did indeed double! Thank the Pastry Gods! I emailed Dorie back telling her that the dough had finally doubled. Her reply made me smile, “Clearly, a lesson in patienceJ Great – I’m glad the dough is behaving itself.“ I have been told many a time I need more patience. I will no longer rush my dough. Well that, and I will make sure I have fresh yeast from now on, too.
The dough sat in the fridge over night, and then first thing this morning, I cooked the topping. I decided on pecans for half. The other half walnut, and then one row with walnuts and raisins. I love my sticky buns with walnuts and raisins. I rolled out the dough and gently sliced it, and put the rolls into the pan. Into the slightly warm oven it went to rise. In exactly 1 hour and 35 minutes, it had doubled. Woot! I baked them up. The smell that overcame my house is my absolute favorite. Nothing like a yeasty treat wafting through our house.
These buns are heavenly..just like I knew they would be. The brioche is worth all the time that is spent tending to it. I wish I could have these buns every morning for breakfast, seriously, I do. My butt and thighs are grateful that will never happen however.
Thanks to Madam Chow for picking such an ooey gooey treat, we all loved them. You can get the recipe from Madam Chow’s blog. Please check out the other butter laden sticky buns from the Tuesdays with Dorie Baker list.